Now that I work from home, I have the little luxury of making legit breakfast any day of the week. In my office days, breakfast was generally oats in a jar eaten hurriedly over my keyboard while I answered the emails that had accumulated overnight.

Needless to say, pancakes were an extravagance reserved strictly for weekends. Breakfast is my favorite meal of the day, so the lack of variety gave me the sads. Now, and especially now that the weather is cooler and a hot breakfast is even more cozy, it makes me so happy to whip up a batch of muffins, bread, or pancakes. After so many years of Kevin traveling for work, coffee and breakfast dates at home in pj’s are just as special as going out.

For his birthday this past week, I decided it was time to mix it up and bring back a fall favorite – pumpkin pancakes. With chocolate chips, because birthday. (Or just because Thursday.) This is a quick, simple, vegan pancake recipe (which I quickly deveganize with poached eggs on the side) that you can easily whip up this morning. So easy, in fact, that you can manage them with just a couple of extra minutes on a weekday. Or double the batch and freeze them for a super quick weekday pancake fix.